Injected, marinated, basted and or even mopped (apple sauce).
In my opinion, apple can make any edible, mild feral or domestic pork seem bland or at least very light flavor if used excessively in cooking the meat.

Feel free to still use any and every recipe along with apple methods you wish... I bet apple would make any non-spoiled pork from any pig very much edible.

Like I said... I have never had a complaint from any pig or meat from anyone that admits they eat pork from many tons of 100% feral swine of all breed combinations possible in florida from Ponce deLeons black pigs to Euro/Russian true wild Hunt Club (pre depression) / game ranch (60-80's to present or so) imports to all farm breeds...
Much of this in the form of live pigs from very young to 175#ers, boars and sows, barrows and gilts, prepared by the buddies or buyer

I'll wager those "Carolina Hogs" are ferals trapped and sold to the preserve. South Carolina is closing the loopholes for the transportation of live wild hogs, trying to stop the spread of these vermin. These were destroyng a turf farm. We killed all but one that we fed out for a couple of weeks then bbq'd.

Most "Russians" on preserves are bought from breeders. This pure bred Eurasian sow was like a pet. Her sister was a polar opposite. You couldn't put your hands on her.

At camp We take and dig a pitin the ground build a hickory fire for coals. wrap a couple of hams & loins in tin foil with a few can of mixed fruit. put a lite cover of dirt over the coals set the hog in the pit cover it with plywood.GO hunt or mess around awhile, pull off the plywood open the foil pull out the bones & supper is ready tender & juicey

I sometimes buy domestic pork shoulders or hindquarters to add to wild pork when making sausage. Last boar I killed (200+) smelled better than the domestic pork I used to raise the fat content. I make a pretty awesome Italian sausage, BTW. I think wild pork around here is a bit "redder" than domestic but that could be diet or just my imagination. It's all about diet and sometimes age.
After seeing broken arrow's price list I'm thinking I need to build a safe around my freezer, Brent. When I serve wild pork to guests I sometimes hear what a meal like that costs in a trendy restaurant these days. Pretty amazing.

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My favorite recipes start out with a handful of used wheelweights.

This one had gone wild from birth but was born a domestic food hog. So lean I have to add grease to cook the bacon but the taste is so much different than store bought pork I can't stand the thought of not killing my own supper. Still had the tusks and not neutered. Not the nasty tangy rotten flavor so many people warned me about. My brother shot a true Russian Sow and the meat was red as beef. The best pig that ever touched my cook wear.

BS, if that pigs over 450 on the hoof you'd be lucky, that or you're a giant of about 7'6" and 350-400 yourself. I killed a 400-450lb'er last year and he was a bit bigger than that one.

"Carolina Pigs", what the heck is that? SC has made the transport of feral hogs without a permit a crime. If you do have a permit you had better arrive at your destination with a full load that you started with or you're going to answer some questions and pay some fines. Hogs are a huge problem, especially in the coastal plain and lowcountry. Tons of swamps, bogs, bays and thickets to hide and breed in.

Heck my hunt club is over-run. Since last September-October we've probably tallied over 100 by now and I'm not sure we've hit them too hard yet. Standing rule is to shoot any one that you see. You get a nursing sow, you can shoot her and pop the little rodents with a stick. I hate a freaking pig and sorry, but pork chops at the grocery are cheap and plentiful without having to deal with the mess. Besides pig carcasses make great bait for other things plus buzzards need to eat too.

I posted this in another thread but it is relevant...
The pigs I shoot in Central California don't really have a gamey taste. They taste different than store-bought pork but not bad. Where I hunt(King City), the hogs eat a lot of acorns and barley, so they are really quite tastey. I marinate the loins in soy sauce, fresh garlic, fresh ginger, fresh lemon juice, lemon zest and a touch of chili oil. Throw it on a hot grill to sear it then turn down the heat till it is 160 degrees in the middle...

Most of the pig I chunk for sausage. I mix it 45% wild pork, 45% store bought pork and 10% beef trimmings. The Italian, hot links, breakfast, brautwurst and Polish sausages are delicious...
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Yeah, the only problem we have had with BIG boars is that they are harder to carry.

Drag them out with a 4 wheeler. Drug an old boar a mile down a gravel road wide open and all it did was rub a few hairs off his tough ole hide. If he's that tough on the outside, he'll be rank on the inside. Ditch meat.

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